As some may know, I have recently switched my commute style. Rather than sporting my pink-striped car, I’ve been hitting the pedal of my 1970’s purple slick chick banana seat. This lovely little change means a change in how and what I can transport. I have had to consider for instance what kinds of foods I can take on my bike, especially in the heat. I don’t want something that needs cooled. I could take whole fruit, but most of the time I prefer vegetables, but I don’t usually eat raw veggies. My new addiction then has become Green chips. It started with your usual victims: kale. But I am not a kale girl. Cabbage on the other hand is another story. Cabbage slut I am. I could eat it all day everyday. So I discovered the cabbage chip (click the link for the original). But then I decided maybe I should add in some different greens. Mix in some other vegetables. I like variety. Let’s add some vegetables. Now I have a constant supply of veggie chips on hand when I’m out on my bike or to munch on at home. I can’t get enough of them. So tasty. I highly encourage you to play around with flavor profiles too. Add and subtract different vegetables at will.
- Collard Greens
- Coconut Oil
- Sea salt (oh just had a thought: bacon salt would be fantastic here)
- Creole seasoning (I like it hot)
Let’s make it happen: Prep radishes and beets by slicing them very thinly. I personally don’t have a slicer, so I do it all by hand. Tip: be patient and take your time. Remove kale from the vein and tear into strips. Same thing with the cabbage. Cut into rectangles and triangles. Throw out the veins. Toss with a little coconut oil, salt, pepper, and something with a little heat. Dehydrate overnight or longer, depending on the vegetables and the thickness you cut them to. Throw them in the bag and have them on hand for when you’re hiking, when you’re on the road, when you need to munch or you’re craving potato chips. So good!